Roasted Pumpkin Coconut Curry Soup Recipe

Name: Roasted Pumpkin Coconut Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Pumpkin; 4 Tablespoons Olive Oil, Divided; 1/2 Tablespoons Sea Salt; 1 teaspoon Ground Black Pepper; 1 whole White Onion; 1 piece Thumb Sized, Fresh Ginger; 3 cloves Garlic; 1 Tablespoon Curry Powder; 1 teaspoon Dried Chili Flakes; 1 cube Vegetable Stock; 1 pint Water; 1/2 cans (about 13 1/2 Oz. Size) Coconut Milk, Plus More To Serve; Fresh Coriander (cilantro), For Garnish

Servings: persons

1 whole Pumpkin
4 Tablespoons Olive Oil, Divided
1/2 Tablespoons Sea Salt
1 teaspoon Ground Black Pepper
1 whole White Onion
1 piece Thumb Sized, Fresh Ginger
3 cloves Garlic
1 Tablespoon Curry Powder
1 teaspoon Dried Chili Flakes
1 cube Vegetable Stock
1 pint Water
1/2 cans (about 13 1/2 Oz. Size) Coconut Milk, Plus More To Serve
Fresh Coriander (cilantro), For Garnish

1
Preheat oven to 400u00b0F.
2
Remove the seeds of the pumpkin and cut the pumpkin in pieces (about 1 1/2 inch). Toss pumpkin with 2 tablespoons of olive oil, the salt and pepper. Spread evenly on a baking tray. Roast for 25 minutes.
3
Put a soup pan over medium heat and add remaining 2 tablespoons of olive oil. Chop onion and fry for about 2 minutes. Peel and slice the ginger and press the garlic. Add to the pan, stir and fry for 1 more minutes.
4
Add curry powder and chili flakes and fry for 1 minute. Add pumpkin, stock cube and water. Stir, turn down the heat to low and let it simmer for 15 minutes.
5
Take of the heat and puree with a blender into a smooth soup. Add coconut milk, put back on low heat and let it simmer for 5 more minutes. Add more spice to taste.
6
Serve with a dollop of coconut milk and some fresh coriander (cilantro).

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Pumpkin, 4 Tablespoons Olive Oil, Divided, 1/2 Tablespoons Sea Salt, 1 teaspoon Ground Black Pepper, and more.

Yes, Roasted Pumpkin Coconut Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Pumpkin Coconut Curry Soup

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